PnP and drank over 2-3hrs. Some funk on the nose. Thought it might be corked but thankfully it wasn't. The wine was undoubtedly a bit tired with the fruit fading and tertiary flavours starting to become much more prominent. Still quite tannic. Medium minus finish. Hard to see this all coming together. Would certainly recommend drinking up now. The '97 Tig is holding up much better in my view.
(Tasted Double Blind) On pop and pour this revealed intensely ripe red fruit combined with an earthy, mature secondary/tertiary note of barnyard. As the wine breathes in the glass more emerges: macerated black cherry, maraschino cherry in syrup, wet hay, dusty soil, leather, pipe tobacco, black tea, seared pork, iron shavings, beef blood and old furniture. Given the ripeness of the cherry fruit this must be warm climate and/or a warm vintage. While initially I was considering Bordeaux or the Southern Rhone, when re-poured and evaluated under better light I realized there were no pyrazines for Bordeaux, there wasn't enough alcohol and too much tannin for the Southern Rhone. The ripe cherry fruit, secondary notes, elevated tannin and notable acid along with a medium plus cherry pit finish pointed me toward aged Sangiovese, and the overall profile reminded me of Tignanello. Guessed '93 Tignanello.
Westchester Wine School - Premium Wine Tasting (Bar Lees, Mamaroneck, NY): Drank at WWS tasting vs a 2008 version. Pale red with some bricking. Lots going on in the nose: Earth, barnyard, green peppers (a bit vegetal). Mostly tertiary elements, with fruit somewhat faded. A bit on the thin side and lacking balance. Still plenty of tannins but doesn't have the fruit to balance the wine. Mostly tertiary in style now, lots of sediment. Drink up
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